Homemade Mango Applesauce Recipes

Steps:

• Combine the apples, sugar, 1 cup water and 1/2 teaspoon salt in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium-low. Cover with a tight-fitting lid and cook until the apples are very soft, 18 to 20 minutes.
• Stir in the lemon juice and cinnamon. Let cool for 5 minutes or so, then transfer the apple mixture to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters and pulse until smooth. Alternatively, puree in the pan with an immersion blender.
• Transfer the applesauce to a bowl and refrigerate until cool, about 1 hour. Store leftover applesauce in an airtight container in the refrigerator for up to 5 days.

Steps:

• Core the apples. Peel if desired.
• Peel mango and cut into bite sized pieces.
• Cut apples into bite sized pieces.
• Add apples and mango to a large pot or Dutch oven. Add just enough water to keep fruit from sticking.
• Cook over medium heat, stirring occasionally, until fruit is soft.
• Transfer cooked fruit to a blender, food processor, or food mill.
• Process to desired consistency.
• Return to Dutch oven. Taste pureed fruit.
• Add honey if desired. Stir to mix well.
• Ladle hot sauce into pint jars.
• Cover with two-piece lids and process in a water bath canner for 20 minutes.
• Remove from canner and let cool overnight.

Steps:

• Preheat the oven to 350 degrees F.
• Place the zest and juice of the oranges and lemon in a large bowl. Peel, quarter, and core the apples (reserving the peel of 2 of the red apples) and toss them in the juice. Pour the apples, reserved apple peel, and juice into a nonreactive Dutch oven or enameled iron pot. Add the brown sugar, butter, cinnamon, and allspice and cover the pot. Bake for 1 1/2 hours, or until all the apples are soft. Remove and discard the red apple peel. Mix with a whisk until smooth, and serve warm or at room temperature.

Steps:

• Combine all ingredients except for almond extract, in crock pot or heavy pan.
• If using crock pot, set control to LOW and simmer 4-6 hours or until fruit is very soft. Remove crockpot cover, discard whole cinnamon stick if using, and if necessary, *mash any chunks of fruit with potato masher.
• Stir in almond extract. Adjust seasoning.
• For stovetop, bring fruit mixture to boil, cover and simmer on low 1 hour or until fruit is very soft. If any fruit chunks remain, *mash with potato masher. (Be sure to remove whole cinnamon stick first.) Stir in almond extract. Adjust seasoning.
• Serve applesauce warm or cold.
• Freezes well.
• *At this point, you could opt to use a hand held immersion blender to puree the fruit.
• Yield: estimated.

Steps:

• In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.